Heat stable, fat-based confections and methods of making same

ABSTRACT

New coated food products are provided. The products comprise a center food piece such as a nutmeat or cereal piece, and a coating surrounding the center food piece. The coating can be flavored with flavorings such as cheese, chocolate, or fruit. The coating comprises a substantially homogeneous mixture of a fat-based composition and a particulate material, which results in a stable coating that can tolerate higher temperatures when compared to prior art products while also having  50 % or less of the fat content of prior art coatings.

RELATED APPLICATIONS

This application is a divisional of U.S. patent application Ser. No.11/206,424, filed Aug. 18, 2005, and entitled HEAT STABLE, FAT-BASEDCONFECTIONS AND METHODS OF MAKING SAME, which claims the prioritybenefit of U.S. Provisional Patent Application No. 60/682,912, filed May20, 2005, both of which are incorporated by reference herein.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention is broadly concerned with a new coated foodproduct comprising a center food piece coated with a coating comprisinga substantially homogeneous mixture of a fat-based, flavored compositionand a particulate material.

2. Description of the Prior Art

Coated food products have been prepared in the past for addition toproducts such as cereal and ice cream, or for eating as a stand-aloneproduct. One example of such an add-in product is a raisin coated withcereal pieces. An example of a stand-alone product is achocolate-covered malt ball. Prior art products are lacking in that theyare not heat-stable. Thus, special care must be taken when transportingand storing these products during warm weather to prevent the productfrom melting and forming a messy conglomerate rather than remaining asdistinct pieces. Also, eating these foods during warm weather can resultin a melted mess on the eater's hands and clothes.

Prior art coated products are also relatively high in fat. This high fatcontent has been necessary due to shortcomings in prior art methods offorming these products. The higher fat content has been necessary toform an organoleptically pleasing product.

There is a need for a lower fat, coated food product that is alsoheat-stable and tasty.

SUMMARY OF THE INVENTION

The present invention overcomes these problems by broadly novel methodsof forming new heat-stable, lower fat, coated food products.

In more detail, the inventive methods comprise the steps of applying(e.g., delivering via a finely dispersed spray) a liquid coatingcomposition and a particulate material to the outer surface of a foodpiece to form a final coating layer on the food piece. This can becarried out in a conventional panning device. Preferably, the liquidcoating composition is applied for a time period of from about 30-90seconds, and more preferably about 60 seconds, prior to the commencementof particulate material application. After this delay, the particulatematerial is applied to the food piece, with the particulate materialsupply source being different from the liquid coating composition sourceso that the particulate material and liquid coating compositionoriginate from separate streams.

Preferably, at least a portion of the particulate material applicationstep, and more preferably substantially all or all of this applicationstep, is carried out simultaneous to the liquid coating compositionapplication step. Even more preferably, the application steps end atabout the same time. The application steps are preferably carried out inan atmosphere having a temperature of from about 60-95° F., and morepreferably from about 70-75° F. The application process generally lastsfor a time period of from about 10-15 minutes.

After the application of the liquid coating composition and particulatematerial has been completed (or at least within about 120, or morepreferably about 30, seconds of completion), the coated food product ispreferably exposed to hot air. This air should have a temperature thatis at least about 30° F. higher, more preferably at least about 40° F.higher, and even more preferably from about 60-90° F. higher than thetemperature at which the application steps were carried out. This wouldtypically result in hot air temperatures of from about 100-180° F., morepreferably from about 120-170° F., and even more preferably from about130-150° F. The air is preferably delivered to the coated product at arate of from about 800-2,500 ft³/min., and even more preferably fromabout 1,000-1,600 ft³/min.

After the hot air delivery step, other dry pieces can be added, ifdesired. Examples of such additional dry pieces include those selectedfrom the group consisting of dried fruit, vanilla powder, cocoa powder,cookie fines, and mixtures thereof. Regardless of whether additional drypieces are added, the bed of coated product should have a temperature offrom about 70-100° F., and even more preferably from about 88-95° F.after the hot air delivery step.

Referring to the other ingredients used in the inventive process,examples of preferred food pieces include those selected from the groupconsisting of cereal pieces, nutmeats, bakery pieces, confection pieces(e.g., brownie cubes), fruit pieces, pretzels, and mixtures thereof.Although it will vary depending upon the specific product being formed,the food piece will generally be present in the coated product at alevel of from about 30-70% by weight, and even more preferably fromabout 45-60% by weight, based upon the total weight of the coatedproduct taken as 100% by weight.

The final coating on the food piece is formed from a liquid coatingcomposition and a particulate material as described above. Although itwill vary depending upon the specific product being formed, the finalcoating will generally be present in the coated product at a level offrom about 30-70% by weight, and even more preferably from about 45-60%by weight, based upon the total weight of the coated product taken as100% by weight.

The liquid coating composition, which along with the particulatematerial forms the final coating, is fat-based and can include a numberof flavoring agents. All ingredients included in the liquid coatingcomposition are preferably finely pulverized (e.g., in a 5-roll refiningsystem) so that the average particle size of the material in the coatingis less than about 0.0014 inches, and more preferably from about0.0008-0.0012 inches.

The fat in the liquid coating composition preferably has a melting pointof less than about 104° F., more preferably from about 50-100° F., andeven more preferably from about 75-95° F. The liquid coating compositionwill include from about 27-50% by weight fat, more preferably from about30-40% by weight fat, and even more preferably about 34% by weight fat,based upon the total weight of the liquid coating composition taken as100% by weight. This process can be used to reduce the fat content ofproducts made by prior art methods by at least about 50%. Suitable fatsinclude fractionated palm kernel oil and other fractionated vegetableoils, hydrogenated soybean oil and other hydrogenated vegetable oils,non-hydrogenated oils (e.g., soybean, canola, and sunflower oils, cocoabutter), and mixtures of the foregoing.

Typical flavorings for use in the liquid coating composition includethose selected from the group consisting of sweet and savory flavors(e.g., sour cream and onion), spices, chocolate flavors, cheese flavors,fruit flavors, caramel flavors, yogurt flavors, and mixtures thereof.Other ingredients that can be included in the liquid coating compositioninclude malic acid powder, citric acid powder, lactic acid powder,lecithin, sweetening agents (e.g., sucrose, dextrose, fructose, lactose,maltodextrin, maltitol, sorbitol), milk powder, cocoa powder, andmixtures thereof.

The particulate material used with the inventive methods preferablycomprises a homogeneous blend of fine, dry powders. The particulatematerial is preferably sifted through a 12-mesh screen prior to use toeliminate clumps. Thus, the average particle size of the particulatematerial is preferably less than about 0.007 inches, more preferablyfrom about 0.001-0.005 inches, and even more preferably from about0.0025-0.004 inches. Ingredients that can be included in the particulatematerial include monosaccharides, disaccharides, milk powder, yogurtpowder, whey powder, cheese powder, spices, polyols, dried fruitpowders, cocoa powder, oat fiber, polydextrose, vitamins, minerals, andmixtures thereof.

The final coating applied to the food piece will comprise asubstantially homogenous blend of the liquid coating composition andparticulate material. The final coating should comprise from about30-70% by weight liquid coating composition, preferably from about40-60% by weight liquid coating composition, and more preferably fromabout 45-55% by weight liquid coating composition, based upon the totalweight of the final coating taken as 100% by weight. The final coatingshould also comprise from about 30-70%) by weight particulate material,preferably from about 40-60%) by weight particulate material, and morepreferably from about 45-55% by weight particulate material, based uponthe total weight of the final coating taken as 100% by weight.

Practicing the above invention will result in coated products havingseveral unique properties. For example, the coated product will compriseless than about 10% by weight fat, preferably from about 4-9% by weightfat, and even more preferably about 7.5% by weight fat, based upon thetotal weight of the coated product taken as 100% by weight. Thesaturated fat levels will be less than about 10% by weight, preferablyfrom about 1-9% by weight, and even more preferably about 7.5%) byweight, based upon the total weight of the coated product taken as 100%by weight. Furthermore, the trans fat levels will be less than about 1%by weight, and more preferably less than about 0.2% by weight, basedupon the total weight of the coated product taken as 100% by weight.

The final coating on the coated product will have a very low totalmoisture content. More specifically, the total moisture in the finalcoating will be less than about 0.3%> by weight, preferably less thanabout 0.2% by weight, and even more preferably less than about 0.1% byweight, based upon the total weight of the final coating taken as 100%by weight. This moisture content is achieved without the need to subjectthe product to further drying steps.

The final coating on the coated product will also have a much highermelting point than that of prior art products (i.e., the inventivecoatings are far more heat-stable). Specifically, the coating of theinventive products will have a melting point of at least about 125° F.,preferably at least about 135° F., and even more preferably at leastabout 150° F. This is a significant advantage over the prior art in thatprior art products suffer from the problems of the coating melting fromthe center piece, the coating smearing on the packaging, the food piecessticking together, and other problems associated with coatings that melteasily. With the inventive products, the need for extra time and expenseinvolved in special storage and handling conditions is avoided whilestill providing a product that is organoleptically pleasing.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples

The following examples set forth preferred methods in accordance withthe invention. It is to be understood, however, that these examples areprovided by way of illustration and nothing therein should be taken as alimitation upon the overall scope of the invention.

Example 1 Preparation of Chocolate-Flavored Coating

A chocolate-flavored coating was applied to a dry, roasted whole almond.The percentages by weight of the ingredients in the coated almonds areset forth in Table 1.

TABLE 1 INGREDIENTS % BY WT.^(A) Whole Roasted Almonds 40% Dust Blend #130% 12X Powdered Sugar  70%^(B) Dextrose Powder   25% Cocoa Powder   5%Chocolate-Flavored Coating 29.5%   Fractionated Palm Kernel Oil  35%^(C)Cocoa Powder   10% Nonfat Milk Powder   2% Lecithin 0.45% Flavor 0.05%Sucrose 52.5% Dust Blend #2 0.5%  Cocoa Powder 100%^(D)  ^(A)Based uponthe total weight of the coated almond taken as 100% by weight. ^(B)Basedupon the total weight of Dust Blend #1 taken as 100% by weight.^(C)Based upon the total weight of the chocolate-flavored coating takenas 100% by weight. ^(D)Based upon the total weight of Dust Blend #2taken as 100% by weight.

The chocolate-flavored coating was prepared by using 5-roll, chocolaterefining technology to finely grind a blend of sucrose, nonfat milkpowder, cocoa powder, fractionated palm kernel oil (35% of total used),and lecithin (50% of total used). A portion (40% of the total used) ofthe fractionated oil was added to the refined powders, and the mixturewas mixed in a warm, jacketed vessel until a thick paste formed. Theremaining lecithin was added to the vessel, and the product wasstandardized to a viscosity of 4,000 centipoise at 120° F. with theremaining fractionated oil. Typically, this viscosity will be from about1,500 to about 12,000, and more preferably from about 3,000 to about10,000 centipoise at 120° F. Flavor was added to the system at thispoint to create a vanilla or chocolate top note.

Using a ribbon blender, a fine (12×), powdered sugar and finely grounddextrose were blended together with cocoa powder to produce Dust Blend#1. Dust Blend #2 included only cocoa powder.

The coating process was carried out by adding the dry roasted wholealmonds to a coating pan rotating at a speed of about 20 rpm. This panshould rotated at a speed of from about 5-30 rpm, and more preferablyabout 20 rpm. Once the almonds were in the pan, the liquid coating wasapplied through an atomizing spray nozzle. The coating was applied for 1minute prior to adding Dust Blend #1 to the system. Dust Blend #1 wasadded continuously and simultaneous to the coating application. Thewhole process lasted about 15 minutes, and Dust Blend #1 was completelyadded before all of the liquid coating was sprayed into the system. Thisprocess was carried out at a temperature of about 80° F.

After the application of the liquid coating and Dust Blend #1, hot air(about 140° F.) was added to the system at a rate of about 1,000ft³/min. When the bed of the product was about 95° F. (typicallyanywhere from about 85-95° F.), the product lost its dusty appearanceand began to resemble a fat-coated confection. During the heating step,Dust Blend #2 (cocoa powder) was added to the rotating pan. The powderadhered to the surface of the coated almond, giving a pleasing chocolatehue to the product.

A gum arable solution can also be added after cooling to give the outersurface a shiny appearance, and a small amount of shellac orconfectioner's glaze can be added to protect the gum solution.

Example 2 Preparation of Yogurt-Flavored Coating

A yogurt-flavored coating was applied to a cereal-based Hake. Thepercentages by weight of the ingredients in the coated flakes are setforth in Table 2.

TABLE 2 INGREDIENTS % BY WT.^(A) Cereal Flake 40% Dust Blend 30% 12XPowdered Sugar  75%^(B) Dextrose Powder   22% Yogurt Powder   3%Fat-Based Yogurt Coating 30% Fractionated Palm Kernel Oil  35%^(C)Yogurt Powder   6% Nonfat Milk Powder   5% Lactic Acid Powder  0.2%Lecithin 0.45% Flavor 0.05% Sucrose 53.3% ^(A)Based upon the totalweight of the coated cereal flake taken as 100% by weight. ^(B)Basedupon the total weight of the Dust Blend taken as 100% by weight.^(C)Based upon the total weight of the fat-based yogurt coating taken as100% by weight.

A yogurt coating was first prepared using 5-roll chocolate refiningtechnology to finely grind a blend of sucrose, yogurt powder, nonfatmilk powder, lactic acid powder, fractionated palm kernel oil (35% ofthe total used), and lecithin (50% of total used). A portion (40% of thetotal used) of the fractionated oil was added to the refined powders,and the mixture was mixed in a warm, jacketed vessel until a thick pasteformed. The remaining lecithin was then added to the vessel, and theproduct was standardized to a viscosity of 4,000 centipoise at 120° F.with the remaining fractionated oil. Flavor was added to the system atthis point to create a vanilla top note.

Using a ribbon blender, a line (12×), powdered sugar, finely grounddextrose, and spray-dried yogurt powder were blended together to producethe Dust Blend. The coating process was commenced by adding the cerealflake to a coating pan rotating at a speed of about 18 rpm. Once theflakes were in the pan, the liquid coating was applied through anatomizing spray nozzle. The coating was applied for 1 minute prior toadding the Dust Blend to the system. The Dust Blend was addedcontinuously and simultaneous to the liquid coating application to the(lakes. The whole process took about 12 minutes to complete, and theDust Blend was completely added before all the liquid coating wassprayed into the system. The process temperature was about 75° F. Afterthe application of the liquid coating and the Dust Blend, hot air (about135° F.) was added to the system at a rate of about 1,100 ft³/min. Whenthe bed of the product reached about 95° F., the product lost its dustyappearance and began to resemble a fat coated confection. The processshould be completed as rapidly as possible to minimize the breakage ofthe flakes.

Example 3 Preparation of Chocolate-Flavored Coating

A chocolate-flavored coating was applied to an oat-based cereal ring.The percentages by weight of the ingredients in the coated rings are setforth in fable 3.

TABLE 3 INGREDIENTS % BY WT.^(A) Oat Cereal Ring 50% Dust Blend #1 25%12X Powdered Sugar  70%^(B) Dextrose Powder   25% Cocoa Powder   5%Chocolate-Flavored Coating 24.5%   Fractionated Palm Kernel Oil  35%^(C)Cocoa Powder   10% Nonfat Milk Powder   2% Lecithin 0.45% Flavor 0.05%Sucrose 52.5% Dust Blend #2 0.5%  Cocoa Powder 100%^(D)  ^(A)Based uponthe total weight of the coated ring taken as 100% by weight. ^(B)Basedupon the total weight of Dust Blend #1 taken as 100% by weight.^(C)Based upon the total weight of the chocolate-flavored coating takenas 100% by weight. ^(D)Based upon the total weight of Dust Blend #2taken as 100% by weight.

Chocolate refining technology (5-roll refiners) was used to finely grinda blend of sucrose, nonfat milk powder, cocoa powder, fractionated palmkernel oil (35% of the total used), and lecithin (50% of total used). Aportion (40% by weight of the total used) of the fractionated oil wasadded to the refined powders, and the mixture was mixed in a warmjacketed vessel until a thick paste formed. The remaining lecithin wasadded to the vessel, and the product was standardized to a viscosity of4,500 centipoise at 120° F. with the remaining fractionated oil. Flavorwas added to the system at this point to create a vanilla or chocolatetop note.

Using a ribbon blender, a fine (12×), powdered sugar and finely grounddextrose were blended together with cocoa powder to produce the DustBlend #1. Dust Blend #2 included only cocoa powder.

The coating process was carried out by adding the oat cereal rings to acoating pan rotating at a speed of about 20 rpm. Once the oat rings werein the pan, the liquid coating was applied through an atomizing spraynozzle. After 1 minute of coating application, Dust Blend #1 was addedcontinuously and simultaneous to the liquid coating application to therings. The entire process lasted about 15 minutes, and the Dust Blend #1was completely added before all of the liquid coating was sprayed intothe system. The application process was carried out at a temperature ofabout 75° F., after which hot air (135° F.) was added to the system at arate of about 1,200 ft³/min.

When the bed of the product was about 93° F., it began to lose its dustyappearance and resembled a fat-coated confection. During the heatingstep, the second dry blend of cocoa powder was added to the rotatingpan. The powder adhered to the surface of the coated ring, giving apleasing chocolate hue to the product.

After cooling of this product, a gum arabic solution can be added togive the outer surface a shiny appearance, and a small amount of shellacor confectioner's glaze can added to protect the gum solution.

Example 4 Preparation of Raspberry Yogurt-Flavored Coating

In this procedure, a raspberry yogurt-flavored coating was applied to anexpanded cereal piece. The percentages by weight of the ingredients inthe coated pieces are set forth in Table 4.

TABLE 4 INGREDIENTS % BY WT.^(A) Expanded Cereal Piece 50% Dust Blend #125% 12X Powdered Sugar 75%^(B)  Dextrose Powder  25% Fat-Based YogurtCoating 24.9%   Fractionated Palm Kernel Oil 35%^(C)  Yogurt Powder   2%Nonfat Milk Powder 1.5% Drum-Dried Raspberry Powder 0.5% Malic AcidPowder 0.1% Citric Acid Powder 0.2% Lactic Acid Powder 0.2% Lecithin0.45%  Flavor 0.05%  Sucrose  60% Dust Blend #2 0.1%  Freeze-DriedRaspberry Powder (20 mesh) 66%^(D)  Drum-Dried Raspberry Powder (20mesh)  34% ^(A)Based upon the total weight of the coated piece taken as100% by weight. ^(B)Based upon the total weight of Dust Blend #1 takenas 100% by weight. ^(C)Based upon the total weight of the fat-basedyogurt coating taken as 100% by weight. ^(D)Based upon the total weightof Dust Blend #2 taken as 100% by weight.

The raspberry yogurt coating was first prepared by using 5-rollchocolate refining technology to finely grind a blend of sucrose, yogurtpowder, nonfat milk powder, lactic acid powder, citric acid powder,malic acid powder, dried fruit powder, fractionated palm kernel oil (35%of the total used), and lecithin (50% of total used). A portion (40% ofthe total used) of the fractionated oil was added to the refinedpowders, and the mixture was mixed in a warm, jacketed vessel until athick paste formed. The remaining lecithin was added to the vessel, andthe product was standardized to a viscosity of 4,000 centipoise at 120°F. with the remaining fractionated oil. Flavor was added to the systemat this point to create a berry top note. Refining the dried fruitpowder into the coating not only enhances the color, but also provides anice, natural fruit flavor to the coating.

Using a ribbon blender, a line (12×), powdered sugar and finely grounddextrose were blended together to produce Dust Blend #1. Dust Blend #2was made by blending various freeze-dried and drum-dried fruit powderstogether in another ribbon blender.

The coating process was carried out by adding the expanded cereal piecesto a coating pan rotating at a speed of about 20 rpm. Once the cerealpieces were in the pan, the liquid coating was applied through anatomizing spray nozzle. The coating was applied for about 1 minute priorto adding Dust Blend #1 to the system. Dust Blend #1 was addedcontinuously and simultaneous to the liquid coating of the pieces. Thewhole process took about 10-15 minutes to complete, and Dust Blend #1was completely added before all of the liquid coating was sprayed intothe system. In this example, the application steps were carried out at atemperature of about 75° F.

After the application of the liquid coating and Dust Blend #1, hot air(140° F.) was added to the system at an air flow rate was 1,200 ft³/min.When the bed of the product achieved a temperature of between about 85°F. and about 95° F., the product lost its dusty appearance and began toresemble a fat-coated confection. During and after the heating step,Dust Blend #2 was added to the rotating pan. The powder adhered to thesurface of the coated piece, thus giving a pleasing raspberry hue to theproduct.

Example 5 Preparation of Cheese-Flavored Coating

A cheese-flavored coating was applied to a pretzel piece. Thepercentages by weight of the ingredients in the coated pretzels are setforth in fable 5.

TABLE 5 INGREDIENTS % BY WT.^(A) Pretzels 40% Dust Blend 25% CheesePowder  80%^(B) Dextrose Powder   20% Cheese-Flavored Coating 35%Fractionated Palm Kernel Oil  35%^(C) Cheese Powder   40% Nonfat MilkPowder   2% Lecithin 0.45% Flavor 0.05% Maltodextrin 22.5% ^(A)Basedupon the total weight of the coated pretzel taken as 100% by weight.^(B)Based upon the total weight of the dry powder blend taken as 100% byweight. ^(C)Based upon the total weight of the cheese coating taken as100% by weight.

The cheese-flavored coating was prepared by using 5-roll chocolaterefining technology to finely grind a blend of spray-dried cheesepowder, nonfat milk powder, maltodextrin, fractionated palm kernel oil(30% of the total used), and lecithin (50%> of total used). A portion(40% of the total used) of the fractionated oil was added to the refinedpowders and mixed in a warm, jacketed vessel until a thick paste formed.The remaining lecithin was added to the vessel, and the product wasstandardized to a viscosity of 5,000 centipoise at 120° F. with theremaining fractionated oil. Flavor was added to the system at this pointto create a cheddar cheese top note.

Using a ribbon blender, a line, spray-dried cheese powder and finelyground dextrose were blended together to produce the Dust Blend. Thecoating process was carried out by adding the pretzel pieces to acoating pan rotating at a speed of about 17 rpm. Once the pretzel pieceswere in the pan, the liquid coating was applied through an atomizingspray nozzle. The liquid coating was applied for 1 minute prior toadding the Dust Blend to the system. The Dust Blend was then addedcontinuously and simultaneous to the liquid coating application. TheDust Blend was completely added before all of the liquid coating wassprayed into the system. The coating process was carried out at atemperature of about 75° F. After the application of the coating and theDust Blend, hot air (135° F.) was added to the system at a rate of about1,200 ft³/min. When the bed of the product reached a temperature ofabout 95° F., the product lost its dusty appearance and began toresemble a fat-coated confection.

Example 6 Preparation of a Mixed Berry-Flavored Coating

In this procedure, an unrefined, mixed berry-flavored coating wasapplied to an expanded cereal piece. The percentages by weight of theingredients in the coated pieces are set forth in Table 6.

TABLE 6 INGREDIENTS % BY WT.^(A) Expanded Cereal Piece 50% Dust Blend #125% 12X Powdered Sugar   70%^(B) Dextrose Powder 25% Drum-DriedStrawberry Powder  5% Mixed Berry-Flavored Coating 24.5%   FractionatedPalm Kernel Oil   35%^(C) Freeze-Dried Raspberry Powder  3% Freeze-DriedBlueberry Powder  3% Freeze-Dried Strawberry Powder  2% Nonfat MilkPowder  4% Lecithin 0.45%   Flavor 0.05%   Sucrose 52.5%   Dust Blend #20.5%  Drum-Dried Raspberry Powder   25%^(D) Drum-Dried Strawberry Powder65% Drum-Dried Blueberry Powder 10% ^(A)Based upon the total weight ofthe coated piece taken as 100% by weight. ^(B)Based upon the totalweight of Dust Blend #1 taken as 100% by weight. ^(C)Based upon thetotal weight of the mixed berry-flavored coating taken as 100% byweight. ^(D)Based upon the total weight of Dust Blend #2 taken as 100%by weight.

The berry-flavored coating was prepared by blending finely powderedsucrose, nonfat milk powder, and the freeze-dried berry powders. Aportion (50% of the total used) of the fractionated oil was added to thepowders, and the mixture was mixed in a warm, jacketed vessel until athick paste formed. Lecithin was added to the vessel, and the productwas standardized to a viscosity of 4,000 centipoise at 120° F. with theremaining fractionated oil. Flavor was added to the system at this pointto create a vanilla or berry top note.

Using a ribbon blender, a fine (12×), powdered sugar and finely grounddextrose were blended together with freeze- or drum-dried fruit powderto produce the Dust Blend #1. Dust Blend #2 comprised fruit powdersonly, and these powders were mixed in a ribbon blender to form DustBlend #2.

The coating process was carried out by adding the expanded cereal piecesto a coating pan rotating at 20 rpm. Once the cereal pieces were in thepan, the liquid coating was applied through an atomizing spray nozzle.The coating was applied for 1 minute prior to adding Dust Blend #1 tothe system. Dust Blend #1 was added continuously and simultaneous to thecoating application step. The whole process took about 15 minutes tocomplete, and Dust Blend #1 was completely added before all the coatingwas sprayed into the system. This process was carried out at atemperature of about 75° F.

After the application of the coating and the Dust Blend #1, hot air(130° F.) was added to the system at a rate of about 1,300 ft³/min. Whenthe bed of the product was about 94° F., the product lost its dustyappearance and began to resemble a fat-coated confection. During the endof the heating step, Dry Blend #2 (fruit powders) was added to therotating pan. The powder adhered to the surface of the coated pieces,giving a pleasing berry hue to the product.

A gum arabic solution can be added to the product after cooling to givethe outer surface a shiny appearance, and a small amount of shellac orconfectioner's glaze can be added to protect the gum solution.

1. A method of preparing a coated food product, said method comprisingthe steps of: providing a food piece having an outer surface; applying aliquid coating composition to said outer surface; and applying aparticulate material to said outer surface, wherein at least a portionof said particulate material applying step is carried out simultaneousto said liquid coating composition applying step so as to yield saidcoated food product.
 2. The method of claim 1, wherein said liquidcoating composition applying step is carried out for a time period offrom about 30-90 seconds prior to said particulate material applyingstep being commenced.
 3. The method of claim 1, wherein substantiallyall of said particulate material applying step is carried outsimultaneous to said liquid coating composition applying step.
 4. Themethod of claim 1, further comprising the step of exposing said coatedfood product to air having a temperature of from about 100-180° F. aftersaid applying steps, and optionally during the last about 120 seconds ofsaid applying steps.
 5. The method of claim 1, wherein said liquidcoating composition applying step comprises spraying said liquid coatingcomposition onto said outer surface.
 6. The method of claim 1, whereinsaid liquid coating composition applying step and particulate materialapplying step are carried out in an atmosphere having a temperature offrom about 60-95° F.
 7. The method of claim 1, wherein said food pieceis selected from the group consisting of cereal pieces, nutmeats, bakerypieces, confection pieces, fruit pieces, pretzels, and mixtures thereof.8. The method of claim 1, wherein said liquid coating compositioncomprises a flavor selected from the group consisting of chocolateflavors, cheese flavors, fruit flavors, caramel flavors, yogurt flavors,and mixtures thereof.
 9. The method of claim 1, wherein said liquidcoating composition comprises a fat.
 10. The method of claim 9, whereinsaid fat has a melting point of less than about 104° F.
 11. The methodof claim 9, wherein said liquid coating composition comprises from about27-50% by weight of said fat, based upon the total weight of the liquidcoating composition taken as 100% by weight.
 12. The method of claim 1,wherein said particulate material has an average particle size of lessthan about 0.007 inches.
 13. The method of claim 1, wherein saidparticulate material comprises an ingredient selected from the groupconsisting of monosaccharides, disaccharides, milk powder, yogurtpowder, whey powder, cheese powder, spices, polyols, dried fruitpowders, cocoa powder, oat fiber, polydextrose, vitamins, minerals, andmixtures thereof.
 14. The method of claim 1, wherein said coated foodproduct comprises less than about 10%> by weight fat, based upon thetotal weight of the coated food product taken as 100% by weight.
 15. Themethod of claim 1, wherein said coated food product comprises a coatingwith a melting point of at least about 125° F.
 16. A method of preparinga coated food product, said method comprising the steps of: providing afood piece having an outer surface; applying a liquid coatingcomposition to said outer surface; applying a particulate material tosaid outer surface so as to yield a coated food product; and exposingsaid coated food product to air having a temperature of from about100-180° F.
 17. The method of claim 16, wherein said exposing step iscarried out after said applying steps, and optionally during the lastabout 120 seconds of said applying steps.
 18. The method of claim 16,wherein said liquid coating composition applying step is carried out fora time period of from about 30-90 seconds prior to said particulatematerial applying step being commenced.
 19. The method of claim 16,wherein substantially all of said particulate material applying step iscarried out simultaneous to said liquid coating composition applyingstep.
 20. The method of claim 16, wherein said liquid coatingcomposition applying step comprises spraying said liquid coatingcomposition onto said outer surface.
 21. The method of claim 16, whereinsaid liquid coating composition applying step and particulate materialapplying step are carried out in an atmosphere having a temperature offrom about 60-95° F.
 22. The method of claim 16, wherein said food pieceis selected from the group consisting of cereal pieces, nutmeats, bakerypieces, confection pieces, fruit pieces, pretzels, and mixtures thereof.23. The method of claim 16, wherein said liquid coating compositioncomprises a flavor selected from the group consisting of chocolateflavors, cheese flavors, fruit flavors, caramel flavors, yogurt flavors,and mixtures thereof.
 24. The method of claim 16, wherein said liquidcoating composition comprises a fat.
 25. The method of claim 24, whereinsaid fat has a melting point of less than about 104° F.
 26. The methodof claim 24, wherein said liquid coating composition comprises fromabout 27-50% by weight of said fat, based upon the total weight of theliquid coating composition taken as 100% by weight.
 27. The method ofclaim 16, wherein said particulate material has an average particle sizeof less than about 0.007 inches.
 28. The method of claim 16, whereinsaid particulate material comprises an ingredient selected from thegroup consisting of monosaccharides, disaccharides, milk powder, yogurtpowder, whey powder, cheese powder, spices, polyols, dried fruitpowders, cocoa powder, and mixtures thereof.
 29. The method of claim 16,wherein said coated food product comprises less than about 10% by weightfat, based upon the total weight of the coated food product taken as100% by weight.
 30. The method of claim 16, wherein said coated foodproduct comprises a coating with a melting point of at least about 125°F.